Sunday, December 12, 2010
This semifreddo is light and takes on both peppermint liqueur and candy to make it a holiday must.
Photo by Martha Stewart
4 ounces (about 1/2 cup) peppermint candy, plus more for serving
1 1/2 cups heavy cream
3 large eggs, separated
9 tablespoons sugar
6 tablespoons peppermint liqueur
Using a rolling pin, finely crush 5 tablespoons candy between the two sheets of parchment paper. Place cream in a medium bowl; whisk in crushed candy, and whip until stiff peaks form. Chill until ready to use. Roughly crush remaining 3 tablespoons candy; set aside.
Prepare an ice bath. In a large metal bowl set over a pan of simmering water, whisk egg yolks and 3 tablespoons sugar until pale. Add liqueur; whisk vigorously until mixture is thick, 3 to 4 minutes. Transfer to ice bath; whisk until cool.
In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk egg whites and remaining 6 tablespoons sugar until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and beat until stiff and glossy peaks form.
Fold the egg-white mixture into the egg-yolk mixture one-third at a time. Fold in the whipped-cream mixture. Spoon mixture into six serving dishes, layering it with reserved crushed candy. Freeze until firm, at least 1 1/2 hours.
Serve with chocolate sauce and peppermint candy on the side.
Posted by Susan York at 6:26 PM